By: Payal
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Egg curry or anda curry, is a beloved dish, and here we bring you the recipe for Kolhapuri egg curry, famous for its bold and spicy flavours.
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Try this comforting dish during the winter season by following this recipe.
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6 eggs, 2 onions, chopped, 1 tsp ginger, 1 tsp garlic, chopped, Salt to taste, Lemon juice, 1 tsp red chilli powder, ½ tsp turmeric, A pinch of asafoetida, Oil
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2 tbsp dry coconut, 1 tsp black pepper, A piece of mace, A pinch of nutmeg, 1-inch cinnamon stick, 1 star anise, 2 black cardamoms,
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1 tbsp coriander seeds, 1 tbsp sesame seeds, 1 tsp mustard seeds, 1 tbsp cumin seeds, 1 piece of stone flower (dagad phool), 2 bay leaves
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In a pan, combine whole coriander seeds, cumin seeds, stone flower, bay leaves, sesame seeds, mustard seeds, and a pinch of salt.
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Dry roast the mixture for 2 minutes, allowing the flavours to develop. Set the mixture aside to cool.
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Heat some oil in a pan and sauté dry coconut, black pepper, mace, nutmeg, cinnamon, star anise, black cardamom, & small cardamom until fragrant.
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Once the spices are ready, place them in a blender along with red chilli powder, turmeric & asafoetida. Blend until you have a fine powder.
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Boil the eggs separately. Meanwhile, heat some oil in a pan, add finely chopped garlic and ginger, and sauté for a few seconds until aromatic.
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Add onions & cook until they turn golden brown. Add the prepared Kolhapuri masala and stir well. Add water to create your desired gravy consistency, allowing the spices to blend together.
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Gently add the boiled eggs to the gravy. Cover the pan with a lid and let them cook for 2–3 minutes. Squeeze fresh lemon juice into the curry and serve hot.
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For More Egg Recipes Click Here:
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